On the heels of Miami’s significant Michelin moment, California-based Scratch Restaurants Group introduces its latest Miami concept at the iconic Stirrup House in Coconut Grove. Presenting the Michelin-starred omakase concept to Miami should come as no surprise—not only is the city attracting some of the biggest names in the culinary industry, but it also holds a special place in husband-wife chef/restaurateur duo Philip Frankland Lee and Margarita Kallas-Lee hearts. From the inception of their thriving restaurant group, the two made a promise to each other to only open up in cities they loved and had a genuine connection to.
“Miami is a city we have a great affection for,” shares Frankland Lee. “My wife also spent quite a bit of time living here in her teens, so it feels like coming back to her. Miami fits the bill on the promise we made to ourselves when we launched our group years ago.”
The Coconut Grove neighborhood was a natural fit to introduce the concept. Having undergone recent renovations with dozens of new restaurants opening as well as long-standing and cherished destinations that continue to attract guests, its location within the Stirrup House is also apt, with fellow Michelin-starred Ariete resting just upstairs.
“We loved the Coconut Grove neighborhood because it’s classic Old Florida and has its own spirit and mystique,” says Frankland Lee. “It doesn’t feel like anywhere else in Miami and the charm is undeniable.”
Aside from its enticing exterior, the true magic lies within the eatery where guests will be greeted by three chefs helming the sushi den and one bartender. With three seatings each night at 5pm, 7:15pm and 9:30pm, only 10 seats and 17 courses, the experience is poised to be both memorable and intimate, offering a delicate variety of premium-grade cuts of fish, unique flavor profiles and fresh ingredients. Indicative of its name, every item is homemade and served as-is—from scratch—including everything from the soy sauce, vinegars, rice and more.
“Our niche has always been our flavor profiles. Someone might be surprised when a perfect slice of hamachi is painted with a sweet corn pudding and topped with a fine sprinkle of breadcrumbs—but that one bite delivers a flavor you won’t forget and is also a call back to Philip’s childhood and designed to trigger our guests’ most beloved food memories,” shares Kallas-Lee.
The menu changes regularly depending on seasonal ingredients and fish access, but guests can expect to find Chef Lee’s signature 1-2 Punch on the menu, revolving around the bone marrow ingredient. The first is a roasted bone marrow nigiri seasoned simply with homemade soy sauce, sea salt and freshly grated wasabi root. This is followed by Japanese eel seasoned with salt made from matcha green tea, mushrooms and kelp followed by a blow torch that fries the eel in bone marrow. The result? A crispy, deliciously sweet finale that pairs decadently with a sake cocktail.
While expertise, authenticity and Michelin-level cuisine are promised, diners are also encouraged to expect the unexpected.
“Sushi by Scratch Restaurants is a literal hands-on experience,” Frankland Lee notes. “But an exceptional omakase experience must tell a story and take diners on a journey. There are some amazing omakase offerings in Miami to be sure, but we truly endeavor to give our guests something untraditional and fun that also honors the tradition of omakase.” 3242 Charles Street, sushibyscratchrestaurants.com
Photography by: Photos Courtesy of Sushi by Scratch